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Ribeye that turned out great! Crusty exterior and a rare interior with a nice alder smoke flavor w/garlic, pepper and chili powder.

Did a 48 hour @137F sous vide of some beef short ribs and an air fryer twice baked potato for dinner today. Did a quick sears of the ribs on the KK.

This brisket turned out incredible. I took it off when it hit 200 about 18 hours into the cook. It was seriously tender when probed and I put it in a cooler wrapped in a towel for about 3 hours. Here is how it looked when i took it out to slice. I didn't get any pics of it sliced because it was so juicy and my hands were too much of a mess to touch the camera plus people were waiting. My main decision was whether to have a slice or make a nice sandwich. I tried a couple of new (to me) recipes from Aaron Franklin's book. His "regular" sauce is fantastic and I recommend it. I also made his coleslaw and it is also great and goes great with the brisket. The sandwich won out. I used a pepperidge farm onion roll with sliced pickles, brisket, sauce, and coleslaw. Best sandwich ever. I added some chopped brisket to the baked beans as well. This was one of those cooks that was fun all the way through. The kk performed flawlessly as usual and the brisket was the best I've had.

I'm not worthy... lol That's all I have to say.

Atta boy!!!

Sometimes it's just dry rub but other times I'll take what I used for the dry rub and mix up some apple cider vinegar, catsup, brown sugar and some worcestershire ... and maybe some cayenne for a mop type sauce/glaze.

Royal Oak from Wal-Mart is my go to. Since I always clean out with a shop vac, I just dump straight from the bag, no sorting. I tried some Rockwood and seemed to have a lot of chips and dust, more than RO. Sometimes I put a bed of coco in the very bottom of the charcoal basket and throw RO on top of that. Frankly, I don't care what I use, because anything cooked on lump charcoal is great, to me. Whenever I see some lump I never tried before, I grab a bag.

Vinegar had me curious, but the sweet sauce lost me. I will give it a try this summer when I get the open pit BBQ going again now that I have these nice KK grills to use on it and now I even have two heights! Amazing stuff that Dennis makes for the KK. Thanks for taking the time to write down that recipe

That looks teriffic you done that justice yum Outback Kamado Bar and Grill

I'm SOO Jelly! We don't have meat like that here. Going to have to have someone hand carry one back.

Airflow settings determine how much charcoal will burn.. Charcoal always burns at the max volume for the given airflow, therefore all charcoal will create the same temp with the same settings..

Gorgeous, Steve.

Foton, perfect.

Love those perfect grill marks. Just makes it look extra yummy.

Best ribs I've done in awhile. Unfortunately no pics so I guess it didn't really happen but my tummy says different. Old school with a vinegar mop is really the only BBQ I like. No more dry rubs for me.

All this strange lump sorting. Way to much work and worry. With RO I always dump straight from the bag. I usually dump from the bag until it's empty, smalls, fines, dust and all. The only exception to this is if I'm doing a long low and slow in which case I won't dump the very bottom of a bag.

The rest of the story, still raining and 45F outside and 250F inside the KK. Ribs are done. Cut- and plated. Micro greens salad with taz pepper dressing. Dressing- The taz peppers have turned the vinegar to a pink red colour. Dessert, dipped icebox ginger cookies in espresso.

I should know better than to post pics directly after MacKenzie's cooking pics. Oh well... Had some short ribs in the freezer that needed cooking. My growing nephews were in town so we ate them as an hors d'oeuvres.